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Madrid Tripe    HT   MC   Spanish   160mins


From Central Spain


Serves 4    Hot   Offal   Pork  Alcohol  Pulses  Herbs  Main Course   Spain  Europe



675g/1˝lb parboiled Tripe

3 Onions, chopped

6 Garlic Cloves, finely chopped

7 tbsp Olive Oil

2 tbsp Spanish Pimentón (or paprika)

225g/8oz Chorizo Sausage, sliced

150g/6oz Spanish Morcilla (blood sausage), left whole

480ml/16fl.oz. dry white Spanish Wine

6  Tomatoes,  chopped

3 teasp fresh Thyme Leaves

2 Bay Leaves

6 Cloves

16 Peppercorns

A pinch ground Nutmeg

2 Small Chilies, chopped

300g/11oz cooked Chickpeas, drained

5 tbsp  freshly chopped Parsley





1. Soak the tripe in water or milk for 10 minutes, rinse thoroughly and drain well. Cut into 5cm /2 inch squares.


2. Heat the oil n a large heavy saucepan until very hot, add the onions and garlic and sauté until lightly golden. 


3. Add the pimentón, tripe, chorizo and wine, bring to the boil then stir in the tomatoes, thyme, chilli, bay leaves, cloves, peppercorns, nutmeg and a pinch of salt. Mix well.


4. Add the morcillas, reduce the heat and cook over a very low heat for 1-1/2 to 2 hours until the tripe is tender. 


5. Discard the bay leaves, stir in the chickpeas and  cook gently for a further 5-10 minutes until heated through.


6. Garnish with the parsley before serving.



More Offal  Recipes   |  Types of Offal  |  More Recipes with Alcohol 


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

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